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Spicy Curry Salt

Due to the colonization of the British empire in India the mixes of ingredients are so obscured, yet oddly work with each other. Because high royalty British food was salty the Indians made a common “Hot and Salty” curry powder to compensate for all the spice.

Mixes mainly used from; turmeric, coriander, cayenne red pepper, ginger, Indian cumin, white pepper, cinnamon, fennel, nutmeg

Basic PreparationMixes
Recommended ApplicationsSubstitute for salt, or use it to add a spicy kick soups, chicken, pasta, vegetables, or tofu
Handling / StorageCool Dry
Product StyleGranulated
Shelf Life2 Years
Country of OriginIndia, Southeast Asia
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